Mongolian Ribeye and Rump Steak | Wood-Fired w/Shimizu & Khan’s Kitchen

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and more affordable, while flank provides a similar texture.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while the soy sauce mix is budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more economical choice.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickener, while flour is a more common and cheaper alternative.

Slice ribeye and rump steak into thin strips against the grain.

Marinate the beef in soy sauce, hoisin sauce, ginger, garlic, and black pepper for 30 minutes.

Heat vegetable oil in a large skillet over high heat until shimmering.

Add the marinated beef to the skillet and stir-fry until browned, about 3-4 minutes.

Remove the beef from the skillet and set aside.

In the same skillet, add bell pepper and carrot; stir-fry until tender, about 2-3 minutes.

Return the beef to the skillet with the vegetables.

Mix cornstarch with water to create a slurry; add to the skillet and stir to thicken the sauce.

Drizzle sesame oil over the mixture and stir to combine.

Garnish with chopped green onions and sesame seeds before serving.

Serve hot over cooked rice.

Cooking Techniques

Spice Level:

Allergens